Mixed-Peppercorn Steaks with Sherry-Marjoram Pan Sauce

• 1 1/2 teaspoons ground mixed peppercorns
• 2 6-ounce filet mignons (each about 1 inch thick)
• 1 teaspoon olive oil
• 1 1/2 tablespoons minced shallots
• 1/2 cup beef broth
• 1/3 cup medium-dry Sherry
• 1 tablespoon chopped fresh marjoram
• 1 tablespoon balsamic vinegar
• 1 tablespoon chilled butter, cut into 4 pieces

1. Place ground pepper on plate.
2. Dredge steaks in pepper, turning to coat evenly.
3. Sprinkle steaks on both sides with salt.
4. Heat olive oil in heavy medium skillet over medium-high heat.
5. Add steaks and cook to desired doneness, about 2 1/2 minutes per side for medium-rare.
6. Transfer steaks to plate; tent with foil to keep warm while making pan sauce.
7. Add shallots to skillet; saute over medium-high heat 2 minutes.
8. Add broth and Sherry; boil until sauce is slightly reduced, stirring to scrape up browned bits, about 4 minutes.
9. Stir in marjoram.
10. Remove skillet from heat; stir in vinegar.
11. Add butter 1 piece at a time, stirring until melted.
12. Season sauce with salt and pepper.
13. Pour sauce over steaks and serve.

ground mixed, filet mignons, olive oil, shallots, beef broth, sherry, fresh marjoram, balsamic vinegar, butter

Taken from www.epicurious.com/recipes/food/views/mixed-peppercorn-steaks-with-sherry-marjoram-pan-sauce-109585 (may not work)